Choc-cherry muffins

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(30 ratings)

Ready in 30-40 minutes

Easy

Makes 12

If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them

Nutrition and extra info

  • Defrosts in 2 hrs reheats in 5-8 mins

Nutrition: per muffin

  • kcal386
  • fat13g
  • saturates6g
  • carbs45g
  • sugars18g
  • fibre1g
  • protein5g
  • salt0.73g
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Ingredients

  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g dried sour cherry
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 100g bar white chocolate, cut into chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 100g bar dark chocolate, cut into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g golden caster sugar
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml pot natural yogurt
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.

  2. Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.

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Comments, questions and tips

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itchingonaphoto
5th Mar, 2014
one of the best muffins i have ever baked! soft, tasty, not too sweet and scrummy. a must do again! also made some slight subs like 50 gr milk choc + 50 gr white and used cranberries instead of cherries and only used 1/2 tsp of bic. soda and 90 gr greek yog + 60 gr milk = 14 pretty big muffins with only 250 calories each! AMAZING TOTALLY IN LOVE!
same965
1st Mar, 2014
Very delicious. I didn't used white choc and I replaced dried cherry with frozen ones.
Floral_One
9th Oct, 2013
Upgrading my rating to 5 stars - this recipe is just SO quick & easy :)
Floral_One
9th Oct, 2013
I'm a bit undecided about this recipe - on the one hand it was genuinely super easy to make, very quick, and very easy to adapt to the ingredients that you actually have in your store cupboard. On the other hand, as mentioned by another reviewer, I found they did have a slight taste of bicarb of soda... perhaps I added too rounded a tspoon worth? I will certainly try the recipe again, using less bicarb, but for the moment I'm not totally convinced. - Have just made this recipe again, with a level tspoon of bicarb it tasted much better. As another person suggested, I added 240g of mashed bananas with the other wet ingredients, and 100g choc chips to the dry ingredients. They taste great!! Like choc chip banana bread :) Next thing to try... blueberries!
Debbie Cook
27th Jun, 2013
I'd never been able to make muffins very successfully until I found this recipe. Love it! I substituted the cherries for nuts (walnuts/pecans) and they worked well too.
k-k-see
19th Apr, 2013
5.05
Quick and easy to make. Used dried cranberries, 150g white & milk choc and replaced some of the flour with ground almonds and ground flaxseeds. Light and tasty, not too sweet. Will definitely make again!
k-k-see
19th Apr, 2013
5.05
Made them this morning using dried cranberries, white and milk choc and replacing some of the flour with ground almonds and ground flaxseeds. Turned out lovely after 20 mins in the oven. Will definitely make again!!!
netsrik
7th Apr, 2013
5.05
Absolutely delicious muffins! 10 out of 10!
Jason Spiteri Attard
27th Dec, 2012
super super muffins :) I did not use the cherries.....just put some walnuts on top :)
kathy535
25th Nov, 2012
4.05
Delicious, they disappeared in moments. Next time though I would cut the chocolate into very small pieces (smaller than the half square I did this time) so as not to get all my chocolate in one bite!

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Floral_One
25th Oct, 2013
For those of you who have substituted fruit - do you think that frozen blueberries or raspberries would work (i.e. straight from the freezer) or would I need to defrost them first? Whilst I can see defrosting would help the cooking temp, it also makes berries go pretty mushy (and more importantly means that I would need to remember to do this ahead of time). Do you think I can get away just using frozen? Thanks :) Ok - have now tried using frozen blueberries. I substituted the chocolate and cherries for blueberries, and stirred them in with the dry ingredients, before adding the butter/yoghurt etc. This was a mistake as the mix took on a v. hallowe'en style blue hue! Next time I'll add the blueberries at the last minute - after all other ingredients. Cooking wise it took an extra 5 mins, but the taste at the end was great. Esp. with lemon icing on top :) (literally just icing sugar mixed with lemon juice).
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